PERFECT MILK PUNCH PANNA COTTA1 c. half and half, divided1 (0.25-oz.) envelope unflavored gelatin1/3 c…
Sharon’s Cheesy Jalapeño Potatoes
Sharon’s Cheesy Jalapeño Potatoes
| Sharon's Cheesy Jalapeño Potatoes | Print |
Recipe By: Alice Morrow
Sharon's Cheesy Jalapeño Potatoes
Ingredients
- 4 medium baking potatoes, or potatoes of your choice
- 1 green bell pepper, sliced into rings
- 1 small jar pimentos, drained
- ½ stick butter
- 1 T. flour
- 1 c. milk
- ½ roll garlic cheese
- ½ roll jalapeno cheese
- Salt, red/black pepper
- paprika
Instructions
- Boil potatoes with skin in salted water. Cook until tender but not too mushy.
- Let potatoes cool, the peel and slice into rings.
- Layer a buttered casserole dish with a layer of potatoes, the bell pepper and pimento. Season with salt and pepper.
- Do another layer and finish with bell pepper/pimento on top. Season again.
- Melt butter. Add flour, then gradually add milk, whisking constantly. Allow mixture to thicken.
- Add cheese. Let cheeses melt. Pour over the potato mixture. Sprinkle with paprika.
- Bake 350 for 45-60 minutes.
Notes
*****This recipe comes to me from my sweet sister-in-law, Sharon Morrow. It was a hit when she brought it to a family gathering. As you can see this is an old recipe, because the Kraft Garlic and Jalapeno rolls of cheese are no longer made. So substitute velveeta or other soft cheese. If you can’t get the jalapeno cheese, you can add chopped jalapeno or chopped green chilies.
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